Carrot Roti / Gajar Masala Roti (Indian bread made with shredded carrots in it)

Sneaking in veggies is a common trick to make kids (and your spouse) consume some nutrition when they're so adamant to go with fried stuff and such junk all the time! Add shredded carrots or beetroot to chapathi dough and make rotis the way you normally would do! Quick n easy, isn't it? That's what I call "Two birds in one stone"

What You Need -

Wheat flour / Atta - 1 cup
Carrots, shredded - 2/3 cup
Dhania / Coriander powder - 1 tsp
Jeera / Cumin powder - 1 tsp
Salt - to taste
Hing / Asafoetida - 1/4 tsp
Water - as required to plough the dough
Oil - 2 tsp (optional)
Wheat flour - 1/4 cup (for rolling rotis, to prevent from sticking)
Ghee - 3 tsp (optional) - for enhancing the taste

How To -

• Mix all the ingredients together in a deep bowl. Add water in steps, carefully and make a soft dough.

• Add oil to the dough, at the final stage, if it is too sticky.
• Cover the dough and let rest for atleast 30 mins.

• The rest of the process is simple and similar to the way we normally make rotis, but I'm gonna elaborate for the benefit of novice cooks/ bachelors/ anyone who is experimenting roti for the first time :)
• Make a small ball, dip into wheat flour and roll into rotis using a rolling pin.

• Heat a tawa (flat griddle, usually made of iron), place the rolled roti.
• When you see a few bubbles on the surface, reverse the sides of the roti.

• Press the corners with a steel spatula, so that the roti puffs up well :)
• Cook on direct flame or with wired gauze for an authentic tasting roti.

• When you see brown circular spots on both sides, it indicates that the roti is cooked well then.
• Smear 1/4 tsp of ghee on the roti and store it in a hot casserole.

Serve with Paneer Butter Masala as a reward for eating the healthy carrot rotis